Name: Instant Pot Butter Chicken
Prep time: 5 min
Cook time: 12 min
Ingredients: 16 ounces (453g) tomato sauce/passata; 2 tsp minced garlic; 1 tsp minced ginger; 1 tbsp mild curry powder; 1 tsp Garam Masala; 1 tsp smoked paprika; 1/2 tsp onion powder; salt (to taste); 1 tbsp unsalted butter (cubed); 1 cup coconut milk (or heavy cream if you prefer); 2 lb (900g) diced chicken thigh meat

top down view of instant pot butter chicken served with rice

Staying in is the new going out. So you and I are all about enjoying restaurant-quality meals that are oh-so-easy to whip up and eaten at home. Enter this Easy Instant Pot Butter Chicken, ready in less than 25 minutes, which will become one of your ‘go-to’ fakeaways.

Bonus points for the fact that it will be so much better because it is tasty, easy to make, with minimal prep, and YOU know exactly what YOU put in it.

Related Link : Instant Pot Hibachi Chicken.

What Is Butter Chicken?

Butter chicken (murgh makhani) is a popular curry served up in Indian restaurants all around the world. It is an aromatic and creamy curry in which tender juicy chicken pieces are simmered in a fragrant and mild buttery tomato sauce. ♡

instant pot butter chicken served with lime wedges

I have simplified this recipe to give you the same well-loved curry but in a quicker easier way. #winningatthiscurrymakingthing.

We reduce cooking time by using the Instant Pot, we save sanity by using easy spice blends you most likely own, we skip the browning of the chicken and by using sieved tomatoes or passata, we skip having to blend the sauce. You’re welcome, you’re welcome.

Why You’ll ♡ It

Budget-friendly and super quick to whip up.
Skips the need to marinade or pre-cook the chicken #supereasy
Prep ahead and freezer-friendly.
Uses mostly staple ingredients that you already have in your kitchen.
Versatile and easy to substitute ingredients to your taste.

Tools Needed

KITCHEN TOOLS, UTENSILS & APPLIANCES NEEDED

This post contains affiliate links. For more information, check out my disclosure.

Here are some of the items you will need to make this recipe.

8 qt Instant Pot.
- I use and love the 8 qt, extra Instant Pot Insert & sealing ring.
3 qt Instant Pot or 6 qt Instant Pot depending on family size.
Cutting board.
Measuring jugs or cups.
Measuring teaspoons.
Silicon spatula.
Bowls with covers.
- Store leftover food in these handy bowls.

Ok so ready whip up the easiest Instant Pot Indian Recipe? Then go grab all the lovely ingredients from your pantry / fridge and come back so I can show you…

How To Make Instant Pot Butter Chicken

Add the tomato sauce, minced garlic, minced ginger, mild curry powder, Garam Masala, paprika, salt, and onion powder (if using) and mix together.
Add in the diced chicken thighs and butter.
Cover your Instant Pot and set the valve to the sealing position.
Select Pressure Cooker / Manual Setting, and set to high pressure for 6 minutes.
When cook time is done, let the pressure release naturally for 5 minutes before performing a quick pressure release.
Remove the chicken pieces from the Instant Pot, turn the Instant Pot back on to the Sauté mode add in the coconut milk, stir to combine and let simmer for a few minutes for the butter sauce to thicken.
When done switch off the heat, add the chicken pieces back in, adjust any seasoning, and serve.

image collage showing the steps for making instant pot butter chicken

How Do I Make This in the Slow Cooker?

Add all the ingredients in the same order above into your slow cooker.
Cover and slow cook for 6-8 hours on LOW. Then, stir in the coconut milk and serve warm.

Tips

I add in 1/2 teaspoon onion powder as I love that extra flavor.
To reduce calories, omit the butter, use skinless chicken breast, low fat coconut milk, or half and half.
I prefer less butter, but feel free to double the amount of butter if you like.
Use canned coconut milk, not coconut milk from a carton.
Like a little heat? Then use spicy curry powder or add in some red pepper flakes.
If you prefer the sauce a little runnier, then skip the thickening step.

I prefer a slightly sharper curry so I only add 3/4 of a cup of coconut milk or heavy cream when making this.
You can start with frozen diced chicken thighs but be aware that it will take a little longer for Instant Pot to come up to pressure.
Cooking time listed does not include time for the Instant Pot to come up to pressure, or for the pressure to release.

the finished instant pot butter chicken recipe inside the instant pot

Recipe Variations

This IP Butter Chicken recipe uses chicken thighs, but you are able to use diced chicken breasts, turkey breast, or turkey thigh instead.
You can add some vegetables to the Instant Pot Curry Chicken if you prefer. Simply make sure you cut the veggies using a good knife in very big chunks so that they don’t go mushy in the pot during cooking.

FAQ’s

How To Keep The Chicken Juicy

To keep your chicken juicy, it is best to use cut-up chicken thighs (rather than chicken breast) as these cook much better in this easy butter chicken curry recipe.

Also, cook the curry for only as long as I mention, and just allow for a 5 minute natural pressure release. Don’t be tempted to let it go any longer than this.

But most importantly, make sure to remove the chicken from the Instant Pot before sautéing to thicken the sauce. This will keep the chicken juicy and avoid it from drying out. This is especially important if you are making this for the freezer to reheat later.

a bowl filled with the instant pot butter chicken and a silver spoon inside

MEAL PREP AND PREP AHEAD

Prep ahead – This can be cooked up to a few days in advance and reheated. Store in the fridge for up to three days.

Double the sauce and eat with everything – Make double the sauce and freeze for some other time or save for another day and serve the sauce over grilled fish, shrimp, tofu, and veggies. A quick weeknight supper solution!

Freeze – Follow the handy tips below on how to freeze this.

Let cool down then transfer into these very handy Ziploc freezer bags.
Squeeze out all the extra air and seal the bags.
Label the bags and then lay them flat in the freezer.
Store in the freezer for 3 months.

top down view of a serving of instant pot butter chickern

More Tasty Instant Pot Recipes

Serving Suggestions

It goes great with this Instant Pot Brown Rice.
I also serve it with this Instant Pot Basmati Rice.
Dipped in this easy Flatbread is my kiddoes fave way to eat it.

Weight Watchers Points

There are 8 Blue Plan SmartPoints in a serving.

Thank you for reading my easy Butter Chicken Instant Pot recipe post. And please visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans, and much more for you. Thanks for supporting Recipes from a Pantry, food blog.

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5 from 5 votes